10 Best Italian Salted Cod Fish Recipes to Master

Ready to elevate your weeknight dinners with a taste of Italy? Salted cod, or baccalà, is a beloved ingredient that transforms simple meals into comforting, flavorful dishes. From crispy fritters to hearty stews, these 10 best Italian salted cod fish recipes will inspire you to master this classic. Let’s dive in!

Baccalà Mantecato (Venetian Whipped Salted Cod)

Zooming into the quiet ritual of preparing Baccalà Mantecato feels like a meditation on patience and transformation. The salted cod, once tough and briny, becomes a cloud-like spread that echoes the Venetian lagoon's gentle breezes.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb salt cod, soaked for 24-48 hours (change water several times)
• 1 cup whole milk (for poaching; adds tenderness)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped (for garnish)
• White pepper to taste (go easy; cod is salty)
• 1 baguette, sliced into 1/2-inch rounds (for crostini)
• Olive oil, for brushing crostini

Instructions

1. Drain the soaked salt cod and place it in a saucepan. Cover with milk. Bring to a gentle simmer over medium heat, then reduce heat to low and poach for 15–20 minutes, until the fish flakes easily with a fork. Avoid boiling to prevent toughening.
2. While the cod poaches, prepare the crostini: slice a baguette into 1/2-inch rounds, brush lightly with olive oil, and arrange on a baking sheet. Toast in a preheated 375°F oven for 8–10 minutes, until golden and crisp. Set aside.
3. Once the cod is cooked, drain and let it cool slightly. Remove any skin and bones, then break the flesh into large flakes.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the flaked cod, minced garlic, and lemon juice. Begin mixing on low speed, gradually adding the olive oil in a slow, steady stream—this creates an emulsion. Continue mixing for 5–7 minutes, until the mixture turns pale, creamy, and fluffy. Taste and adjust with a pinch of white pepper if needed; go easy on salt as the cod is still mildly salty.
5. Spread the Baccalà Mantecato onto a serving plate, drizzle with a little olive oil, and sprinkle with fresh parsley. Serve immediately with the warm crostini.

Baccalà Mantecato is ethereally light, like a savory cloud, with the gentle hum of garlic and the fruity richness of olive oil. Spread it on a warm crostini, or dollop it over a simple salad—it's a Venetian hug on a plate.

Baccalà alla Vicentina

Drifting into the quiet comfort of a slow-cooked meal, this Baccalà alla Vicentina is a lesson in patience and transformation. The salted cod, once stiff and salty, becomes impossibly tender after a long, gentle braise in milk and onions.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 2 minutes

Ingredients

• 1 lb salted cod, soaked for 24-48 hours and drained (change water several times)
• 2 cups whole milk (for creaminess)
• 2 large onions, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour (for dredging)
• 1 tsp anchovy paste (optional, but adds depth)
• 1 bay leaf
• 1 tsp lemon zest (from 1 lemon)
• Pinch of salt (go easy—cod is still slightly salty)
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Pat the soaked cod dry with paper towels. Cut into 4 equal pieces.
2. Place the flour in a shallow dish. Dredge each cod piece lightly on all sides, shaking off excess.
3. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter foams.
4. Add the sliced onions and cook, stirring occasionally, until very soft and golden, about 15 minutes. Do not rush—this builds sweetness.
5. Stir in the anchovy paste and cook for 1 minute until fragrant. Tip: this melts into the onions and adds umami without fishiness.
6. Nestle the cod pieces into the onion mixture, skin-side down if they have skin. Pour in the milk, then add the bay leaf and lemon zest.
7. Bring the liquid to a gentle simmer—barely bubbling—then reduce heat to low. Cover and cook for 1 1/2 to 2 hours, until the cod is fork-tender and the milk has reduced slightly.
8. Halfway through, gently baste the cod with the milk mixture. Tip: low heat prevents the milk from curdling; if it starts to separate, lower the heat further.
9. Remove the bay leaf. Season with a pinch of salt and pepper. Tip: taste first—the cod and anchovy provide plenty of salt.
10. Sprinkle with fresh parsley and serve warm, spooning the creamy onion sauce over the top.

A forkful reveals layers of tender, flaky cod in a rich, savory sauce that feels like a slow embrace. Serve it over soft polenta or with crusty bread to soak up every drop, and let the quiet comfort linger.

Baccalà alla Napoletana (Salt Cod in Tomato Sauce)

Making baccalà alla Napoletana feels like a slow conversation with the sea. The salt cod, once dried and cured, softens into tender flakes as it simmers in a sweet-spicy tomato sauce. It’s the kind of dish that asks you to pause, breathe, and let the flavors unfold.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb (450g) salt cod, soaked for 24-48 hours (skin removed, cut into 2-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, thinly sliced
• 2 tbsp capers, rinsed
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 (28 oz) can crushed tomatoes
• 1/4 cup dry white wine
• 1/2 cup water
• Salt and black pepper to taste (remember the cod is salty)
• 2 tbsp fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Instructions

1. In a large skillet, heat olive oil over medium heat until shimmering.
2. Add sliced garlic and cook, stirring, until fragrant but not browned, about 1 minute.
3. Stir in capers and red pepper flakes; cook for 30 seconds to release their flavors.
4. Increase heat to high, pour in white wine, and let it bubble until reduced by half, about 2 minutes. (Tip: Scrape up any browned bits for extra depth.)
5. Add crushed tomatoes and water, stir to combine, then bring to a gentle simmer.
6. Reduce heat to low, and carefully place salt cod pieces into the sauce, nestling them in so they are mostly submerged.
7. Cover the skillet and cook over low heat for 30-35 minutes, until the fish is tender and flakes easily when prodded with a fork. (Tip: If the sauce thickens too much, add a splash of water.)
8. Taste the sauce and adjust seasoning with a small pinch of salt or pepper—but go easy, as the cod contributes saltiness. (Tip: Let the sauce rest for a minute before tasting to let flavors meld.)
9. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Served with a hunk of crusty bread, the sauce soaks into every crevice, while the cod remains sumptuously tender. The interplay of sweet tomatoes, briny capers, and gentle heat lingers warmly, a quiet reminder of Naples by the sea.

Polpette di Baccalà (Salted Cod Fritters)

Evening settles softly, and the kitchen hums with the scent of the sea. Each fritter is a little pillow of comfort, promising a crispy exterior and a tender, herby center.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Fritters

• 1 lb salted cod (baccalà), soaked overnight and drained
• 2 cups all-purpose flour
• 1 large egg
• 1 cup whole milk
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tsp baking powder
• 1/2 tsp black pepper
• Canola oil for shallow-frying (or any neutral oil)

For Serving

• Lemon wedges
• Aioli or marinara sauce (optional)

Instructions

1. Flake the soaked salted cod into small pieces, discarding any skin or bones. Pat dry with paper towels to remove excess moisture.
2. In a large bowl, whisk together the flour, baking powder, black pepper, and a pinch of salt. (Tip: don't skip the salt—salted cod is still a little salty, but the batter needs a touch.)
3. In a separate bowl, beat the egg, then whisk in the milk until smooth. Pour the wet ingredients into the dry and stir until just combined—lumps are fine; overmixing makes fritters tough.
4. Fold in the flaked cod, parsley, and lemon zest until evenly distributed. The batter will be thick and chunky.
5. Pour about 1/2 inch of canola oil into a heavy skillet and heat over medium-high until a drop of batter sizzles immediately (about 350°F). (Tip: use a thermometer for consistent results.)
6. Using a small spoon or cookie scoop, drop rounded tablespoons of batter into the hot oil, flattening slightly with the back of the spoon. Fry in batches, 4-5 fritters at a time, to avoid crowding.
7. Cook for 2-3 minutes per side, until deep golden brown and crispy. Transfer to a paper-towel-lined plate. (Tip: adjust heat as needed to keep oil at steady temperature.)
8. Serve hot with lemon wedges and aioli or marinara for dipping.

Maybe they’re best eaten right away, when the crust shatters and the inside is still soft and fragrant. Each bite carries a bright lemon whisper and the savory depth of the sea.

Baccalà al Forno con Patate (Baked Salt Cod with Potatoes)

Evening settles softly as I pull the salt cod from its overnight soak, the water now carrying the memory of the sea. Each piece flakes gently, ready to be layered with thin potato slices and fragrant rosemary. This dish is a quiet, family-style embrace of flavors from the Italian coast.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Salt Cod

• 1 lb salt cod, soaked overnight (change water at least twice)
• 1/2 cup whole milk (for poaching, helps desalinate)

For the Potatoes and Assembly

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8 inch thick; a mandoline helps)
• 4 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp dried)
• 1/2 cup extra-virgin olive oil
• 1/4 cup dry white wine (or chicken broth)
• Salt and freshly ground black pepper to taste
• 1/4 cup pitted Kalamata olives (optional, for brininess)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Drain and rinse the soaked salt cod. Place in a saucepan with milk and enough water to cover. Bring to a gentle simmer over medium heat, then reduce heat to low and poach for 10 minutes until the fish is tender but not falling apart. Tip: Using milk helps draw out excess salt and makes the flesh more tender. Drain and let cool slightly.
2. While the cod poaches, preheat your oven to 400°F. Grease a 9×13-inch baking dish with 1 tablespoon of the olive oil.
3. In a large bowl, toss the sliced potatoes with 3 tablespoons olive oil, garlic, rosemary, salt, and pepper. Tip: Yukon Golds hold their shape well; if you use russets, they will be softer.
4. Arrange half the potato slices in an even layer in the prepared dish.
5. Flake the poached cod into large chunks, discarding any skin or bones. Scatter the cod evenly over the potatoes.
6. Sprinkle olives evenly over the cod if using.
7. Top with the remaining potatoes, arranging them in a neat overlapping pattern. Drizzle with remaining olive oil and the white wine.
8. Cover the dish with foil and bake for 30 minutes. Then remove foil and bake for another 15-20 minutes until the potatoes are golden and tender, and the edges are bubbly. Tip: If the top browns too quickly, cover loosely with foil for the remaining time.
9. Let rest for 5-10 minutes. Garnish with fresh parsley before serving.

Keen to bring a bit of coastal Italy to your table, this dish pairs beautifully with a crisp green salad and a glass of Vermentino. The flaky cod and cream-soft potatoes, infused with rosemary and olive oil, offer a quiet comfort that lingers long after the last bite.

Insalata di Baccalà (Marinated Salt Cod Salad)

Many summer evenings, I find myself drifting back to the quiet coastal towns of Italy, where the air smells of salt and lemon. This Insalata di Baccalà captures that memory in a bowl — a gentle, marinated salt cod salad that feels like a soft sigh on a warm day.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb salt cod, soaked overnight (change water every 6 hours)
• Juice and zest of 2 large lemons (use organic if possible)
• 1/3 cup extra-virgin olive oil (good quality matters here)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh mint leaves, chopped (or basil for a sweeter note)
• 1 small red onion, thinly sliced (soak in ice water for 10 minutes to mellow)
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, rinsed
• Freshly ground black pepper, to finish
• Optional: toasted gluten-free bread for serving

Instructions

1. The night before, submerge the salt cod in a large bowl of cold water. Refrigerate and change the water every 6 hours to remove excess salt—this ensures a tender, not overly salty result.
2. After at least 12 hours, drain the cod. Place it in a wide skillet and add fresh cold water to cover by an inch. Bring to a gentle simmer over medium heat—do not boil or the fish will toughen.
3. Poach the cod for 5 to 8 minutes, just until it flakes easily with a fork. Carefully transfer it to a plate and let cool until comfortable to handle.
4. While the cod cools, prepare the dressing: in a medium bowl, whisk together the lemon juice, lemon zest, and olive oil until emulsified. Stir in the parsley, mint, red onion, olives, and capers.
5. Once the cod is cool enough, gently flake it into bite-size chunks, discarding any skin or small bones. Add the flaked fish to the bowl with the dressing and toss very lightly—be gentle to keep the flakes intact.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and add a few grinds of black pepper if desired. Serve chilled or at room temperature, with toasted gluten-free bread if you like.

Velvety flakes of cod, bright with lemon and herb, this salad is a quiet celebration of simplicity. Serve it on a bed of arugula for extra freshness, or pile it onto crusty toast for a light summer supper that lingers softly on the palate.

Spaghetti con Baccalà e Pomodorini (Pasta with Salt Cod and Cherry Tomatoes)

Gently, the evening settles into a quiet rhythm as I pull out the salt cod I soaked overnight. This dish is a humble embrace of the sea and the garden—tender flakes of baccalà mingling with sweet cherry tomatoes and garlicky olive oil over al dente spaghetti.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 pound spaghetti
• 8 ounces salt cod, desalted and soaked (overnight, change water several times)
• 3 tablespoons extra-virgin olive oil, plus more for finishing
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup dry white wine (or vegetable broth)
• 1/4 cup fresh parsley, finely chopped
• Kosher salt (for pasta water and seasoning)
• 1/4 teaspoon black pepper (or to taste)

Instructions

1. Bring a large pot of generously salted water (about 2 tablespoons salt per gallon) to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, if using, and cook until fragrant but not browned, about 1 minute. (Tip: garlic can turn bitter if overcooked, so watch carefully.)
3. Add cherry tomatoes to the skillet, cut side down. Let them sizzle undisturbed for 2 minutes until blistered and softened. Toss and cook another 2 minutes.
4. Pour in the white wine and let it reduce by half, about 2 minutes, scraping up any browned bits from the bottom of the pan.
5. Gently place the salt cod pieces into the skillet, nestling them among the tomatoes. Cook for 3-4 minutes, then carefully flip and cook another 2 minutes until the fish flakes easily. (Tip: handle the cod gently to keep it from breaking apart too much.)
6. Using a fork, break the cod into large flakes. Add the drained spaghetti directly to the skillet along with 1/4 cup of reserved pasta water. Toss gently, adding more pasta water as needed to create a light, glossy sauce. (Tip: the starchy pasta water helps bind the sauce and prevents it from being watery.)
7. Remove from heat. Stir in fresh parsley and season with 1/4 teaspoon black pepper. Taste for salt—since the cod is salty, you likely won't need more. Drizzle with extra olive oil and toss once more.
8. Serve immediately, with additional red pepper flakes on the side if desired.

Gather around the table and let the simple flavors speak for themselves. The tender salt cod, sweet blistered tomatoes, and al dente spaghetti create a melody of textures—each bite a whisper of the coast. A grating of lemon zest over the top adds a bright, final touch.

Baccalà in Umido con Ceci (Salt Cod Stew with Chickpeas)

Perhaps there is no more comforting a dish than a slow-simmered stew, especially one that carries the warmth of the sea and the earth in every spoonful. This Baccalà in Umido con Ceci is a humble, deeply satisfying meal that asks for nothing more than patience and a quiet afternoon.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Stew

• 1 1/2 lbs salt cod, soaked overnight and cut into 2-inch pieces (ensure desalinated)
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely diced (about 1 cup)
• 4 cloves garlic, thinly sliced
• 1 celery stalk, finely diced
• 1 small carrot, finely diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1/2 cup fish or vegetable broth (use low-sodium to control salt)
• 1 dried bay leaf
• 2 sprigs fresh thyme
• 1/2 tsp black pepper, freshly ground
• Pinch of red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the soaked salt cod dry with paper towels and cut into uniform 2-inch chunks; set aside.
2. In a large heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat until shimmering.
3. Add the diced onion, celery, and carrot; sauté for 5-6 minutes, stirring occasionally, until softened and translucent. (Tip: Sweat the vegetables gently – don't let them brown, as we want sweetness, not caramelization.)
4. Stir in the sliced garlic and cook for 1 minute until fragrant, taking care not to burn it.
5. Pour in the crushed tomatoes and broth; add the bay leaf and thyme sprigs. Bring to a gentle simmer, then reduce heat to low.
6. Add the drained chickpeas and the salt cod pieces, nestling them into the sauce. (Tip: Avoid stirring vigorously after adding the cod to keep the pieces intact.)
7. Partially cover the pot and let the stew simmer gently for 30–35 minutes, until the cod flakes easily and the sauce has thickened slightly. (Tip: Check for salt after 20 minutes – the cod releases salt gradually, so wait to adjust seasoning.)
8. Remove the bay leaf and thyme stems. Stir in the black pepper and red pepper flakes if using. Taste and adjust salt only if needed (the cod usually provides enough).
9. Ladle the stew into bowls, garnish with fresh parsley, and drizzle with a final swirl of olive oil.

Rich and rustic, this stew has a velvety tomato base that clings to each flake of cod and creamy chickpea. Serve it alongside crusty bread for sopping up every last drop, or over soft polenta for an even heartier meal.

Baccalà alla Pizzaiola (Salt Cod Pizzaiola Style)

A quiet evening calls for something both humble and deeply satisfying. This baccalà alla pizzaiola brings the warmth of southern Italy into your kitchen, with tender salt cod simmered in a bright tomato sauce punctuated by oregano and capers.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Baccalà

• 1 ½ lbs salt cod, desalted (soaked 24-48 hours, changing water several times)
• 2 tbsp olive oil (extra-virgin preferred)
• 4 cloves garlic, thinly sliced (slices cook more evenly than mince)
• 1 (28 oz) can crushed tomatoes (San Marzano recommended)
• 1 tsp dried oregano (or 1 tbsp fresh, if available)
• 2 tbsp capers, drained (salt-packed capers add more flavor; rinse if salty)
• ½ tsp red pepper flakes (optional, adjust to your heat preference)
• Salt and black pepper (go easy on salt – cod is already briny)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. If you haven't already, desalt the cod: soak in cold water for 24–48 hours, changing the water 3–4 times. This step can be done ahead.
2. After desalting, drain the cod and cut into 4 equal portions. Pat dry with paper towels – this ensures a better sear and keeps the sauce from thinning.
3. In a large skillet, heat olive oil over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute, stirring frequently to avoid burning. Sliced garlic gives a milder flavor than minced.
4. Add the crushed tomatoes, oregano, capers, and red pepper flakes. Stir to combine, then bring to a gentle simmer.
5. Nestle the cod pieces into the sauce, spooning a bit of sauce over each. Reduce heat to low, cover, and cook for 10 minutes.
6. Uncover, flip the cod carefully, and continue to cook uncovered for 5–7 minutes until the sauce thickens slightly and the cod is opaque and flakes easily. If the sauce seems too thick, add a splash of water or white wine.
7. Taste the sauce and adjust seasoning with salt and pepper if needed – remember the cod is already salty, so season lightly.
8. Sprinkle with fresh parsley and serve warm.

Dinnertime becomes a quiet ritual with this dish. The cod is tender yet firm, the sauce bright with capers and oregano. Serve alongside crusty bread to soak up every last drop, or spoon over soft polenta for a comforting meal.

Crostini di Baccalà Fritto (Fried Salt Cod Crostini)

Here, on a quiet Saturday afternoon, I found myself drawn to the kitchen with a block of salt cod that had been soaking for days. The process of reviving this preserved fish feels almost meditative—a slow transformation from salty firmness to tender flakes, then to a golden, crispy crostini topping.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb salt cod, desalted and shredded (soak 24-48 hours, changing water every 8 hours)
• 1 cup all-purpose flour
• 1/2 cup water
• 1 large egg, beaten
• 1/2 tsp baking powder
• 1/2 tsp salt (adjust to taste, as cod retains some saltiness)
• 1/4 tsp black pepper
• Vegetable oil for deep frying (or canola, peanut)
• 1 baguette, sliced into 1/2-inch rounds
• Olive oil for brushing baguette slices
• Lemon wedges for serving (optional but recommended)

Instructions

1. In a large bowl, whisk together flour, water, egg, baking powder, salt, and pepper until a smooth batter forms. The batter should be thick enough to coat a spoon; add a splash more water if it's too thick.
2. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Use a thermometer to maintain temperature for even frying.
3. Pat the shredded cod dry with paper towels to remove excess moisture—this ensures a crispy batter.
4. Dip small handfuls of cod into the batter, letting excess drip off, then carefully drop into the hot oil. Fry in batches without overcrowding, about 3-4 minutes per batch, until golden brown and crispy.
5. Transfer fried cod to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F) while frying remaining batches.
6. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5-7 minutes until golden and crisp.
7. To serve, pile the fried cod onto the toasted crostini and offer lemon wedges for squeezing over the top.

How wonderful it is to bite into the crunch of the batter, followed by the tender, salty-sweet cod inside. Serve these crostini with a glass of chilled white wine, and watch them disappear at your next gathering.

Conclusion

Voilà! These 10 recipes prove how versatile salted cod can be—from crispy fritters to hearty stews. Give one a whirl this weekend, then drop your favorite in the comments! And if you found this helpful, please share on Pinterest to spread the love. Happy cooking!